Hearty Slow Cooker Lamb Curry

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This dish was pieced together in the kitchen over the weekend, when the weather was just way too good to spend too much time in the kitchen, at least on Saturday. Sunday is always a different story, I like to cook something special for our Sunday meal. This Sunday’s meal celebrating Indian New Year in our house is featured here. Now, this curry is about less time in the kitchen and what I put together on Saturday, in a slow cooker. The sites and sounds of my backyard, which now has an official name (yes, after all these years, we have named it the Curry Garden) was enough to gladden my heart.

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The kids did their share of gardening. This year they are trying their hand at growing beans, something we have generally had a lot of luck with. This tiny little beanstalk certainly has a lot of promise attached to it.

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Now, it may be a little dark and sultry in its appearance as a lot of slow cooked meals (especially those featuring spices) tend to be.  This curry was surprisingly good, and with the addition of the raisins and sliced almonds take this to an almost festive level. Lamb is often the preferred meat on Spring tables and if you are looking for something different that pretty much cooks by itself this curry is for you.

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The one step that I do add to the dish is the addition of water, much later in the cooking process, I feel that it makes a world of difference in the concentration of flavors in the sauce. Adding it too early in the game does not let the flavors mesh and mingle. I have added potatoes to the mix, as I love the way they absorb the flavors, you are welcome to add other vegetables as well. Now, you can also add in things like carrots, or spring time turnips and even a handful of greens depending on what your heart desires. This is a great transition dish for a week, where we shall see all the myriad temperatures of spring, ranging for a picture perfect Monday to a cool and chilly mid-week Wednesday.

Hearty Slow Cooker Lamb Curry

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Hearty Slow Cooker Lamb Curry

This is a simple one dish slow cooked lamb curry that tastes better the day after it is made.

Ingredients

  • 3 tablespoons oil
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1 medium sized red onion, grated
  • 3 cloves of garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 cup crushed tomatoes
  • 11/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 granny smith apples, peeled and diced
  • 1 teaspoon red cayenne pepper
  • 1 large stick cinnamon
  • 3-4 pods cardamom, lightly bruised
  • 4 cloves
  • 2 pounds of boneless, leg of lamb, trimmed of excess fat and cubed
  • 4 yukon gold potatoes, peeled and halved
  • 3 tablespoons dark black raisins
  • 3/4 cup water
  • 2 tablespoons slivered or sliced almonds
  • Chopped cilantro to garnish

Instructions

  1. Place the oil, cumin powder, coriander powder, onion, garlic, ginger and the tomatoes in the slow cooker. Mix in the salt, sugar, granny smith apples, cayenne pepper, cinnamon, cardamom, cloves and mix well with the lamb. Cover and set to cook on high for 6 hours.
  2. After four hours of cooking, mix well and add in the potatoes, raisins and the water and mix well and cook for another 2 hours.
  3. Turn off the heat and let this rest for 15 minutes. Serve with rice or bread garnished with the almonds and cilantro.
http://food.lohudblogs.com/2014/04/15/hearty-slow-cooker-lamb-curry/

 

Hearty Slow Cooker Lamb Curry

Prep Time: 15 Minutes

Cook Time: 6 hours in a slow cooker

Ingredients

  • 3 tablespoons oil
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1 medium sized red onion, grated
  • 3 cloves of garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 cup crushed tomatoes
  • 11/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 granny smith apples, peeled and diced
  • 1 teaspoon red cayenne pepper
  • 1 large stick cinnamon
  • 3-4 pods cardamom, lightly bruised
  • 4 cloves
  • 2 pounds of boneless, leg of lamb, trimmed of excess fat and cubed
  • 4 yukon gold potatoes, peeled and halved
  • 3 tablespoons dark black raisins
  • 3/4 cup water
  • 2 tablespoons slivered or sliced almonds
  • Chopped cilantro to garnish

Method of Preparation

1.  Place the oil, cumin powder, coriander powder, onion, garlic, ginger and the      tomatoes in the slow cooker. Mix in the salt, sugar, granny smith apples,      cayenne pepper, cinnamon, cardamom, cloves and mix well with the lamb.      Cover and set to cook on high for 6 hours.

2. After  four hours of cooking, mix well and add in the potatoes, raisins and the water and mix well and cook for another 2 hours.

3. Turn  off the heat and let this rest for 15 minutes. Serve with rice or bread      garnished with the almonds and cilantro.

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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